Brioche Loaf with Chocolate Swirl2012-12-24
- Yield : 16 slices
- Servings : 16
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
Classic brioche with a rich chocolatey swirl. This is a great holiday bread recipe that makes a terrific cinnamon toast or can be used to make a scrumptious French toast for a breakfast treat.
Be sure to grease the bread pan very well, including the top edge of the pan so that the dough does not stick as it rises.
- 1 tablespoon baker's yeast
- 4 tablespoons white granulated sugar, divided
- 1/2 cup 2% milk, slightly warmed
- 5 eggs, room temperature, divided
- 3 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1/2 cup unsalted butter, room temperature
- 1/3 cup semi-sweet chocolate chips, melted
- 2 tablespoons water
Place yeast, sugar, and milk in the bowl of a large stand mixer. Let sit for 5 minutes to proof the yeast.
Add 4 eggs and combine with batter attachment. Switch to dough attachment and add remaining sugar and flour 1 cup at a time. Add butter and mix on a medium-low speed for 5 minutes, or until dough is smooth and has a sheen to it. The dough will be quite soft.
Remove two thirds of dough and place in a greased bowl and set aside.
Add cocoa and melted chocolate to the remaining one third of dough and mix until blended. Dough with chocolate will be stiffer than dough without chocolate. Place chocolate dough in a second greased bowl. Cover both bowls with a wet towel and let sit at room temperature for one hour.
Place plastic wrap snugly right over the top of the dough to keep moisture in and place in the refrigerator for a minimum of 8 hours.
Remove chocolate dough from refrigerator and allow to sit at room temperature for 30 minutes to allow it to soften slightly. Remove plain dough from refrigerator and roll out into a 12-inch circle on a floured surface (do not allow plain dough to soften). Roll out the chocolate dough into a circle slightly smaller than the plain dough. Place chocolate dough on top of plain dough. Roll dough into a log, rounding edges to form a loaf shape.
Place loaf in a greased 9-inch bread pan. Place a wet towel over the bread and allow to rise for 90 minutes in a warm place.
Preheat oven to 350°F. Mix remaining egg with 2 tablespoons water and brush over the top of the dough.
Bake brioche for 35 minutes, or until a toothpick inserted into the bread comes out clean. Allow to cool in the pan for 15-20 minutes before removing and allowing to cool on a rack.
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This information is per serving.
Total Fat8.4 g
Saturated Fat4.8 g